I had a brief moment of panic. The sugar and water was quickly moving from golden brown to mahogany, so I took it off the heat. It continued to bubble and I thought, what, I’m just supposed to pour this cream and milk in here and hope it doesn’t splatter hot sugar syrup on contact? Apparently, yes. When the cold hit the hot, the sugar seized into a glob. Great. I put the pan back and on the heat and kept whisking. As Winston Churchill said, “If you’re going through hell, keep going.” Is Salted Caramel ice cream hell? Well, no. With this recipe, it just might be heaven.